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Olive Salad


  • 1/2 cup pitted brine-cured black olives, such as NiƁoise, sliced
  • 1/2 cup large (queen) pimiento-stuffed olives, sliced
  • 2 large cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon finely chopped celery
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh oregano
  • 3/4 teaspoon freshly ground black pepper


  • Combine olives, garlic, olive oil, shallots, celery, parsley, oregano, and black pepper, and mix well.